Roasted Broccoli with Lemon, Chili-Garlic Oil & Parmesan:

By bklynmommy

Ingredients

• 1 bunch of Broccoli, trimmed and cleaned
• Juice of 1/2 a lemon
• 2 Garlic Cloves, smashed and peeled
• 1/4 cup Olive Oil
• 1/4 teaspoon Red Pepper Flakes
• Small Pinch of Kosher Salt
• A Pinch of Fresh Cracked Black Pepper
• Parmesan (as little or as much as your heart desires)

Details

Adapted from simplyscratch.com

Preparation

Step 1

Preheat oven to 425 degrees and bring a large pot of water to a boil. Add broccoli one the water is boiling and cook for 3 minutes. Remove and rinse under cold water and drain. Place back into pot.

Meanwhile heat the oil and garlic in a small saucepan over low to medium-low heat. Make sure the heat is low enough that the garlic is not cooking too fast. After the oil and garlic has heated for 5 to 8 minutes; the garlic should be turning golden brown, but not burning, then add the crushed chili pepper flakes and heat for an additional minute then turn off the burner and strain chili-garlic oil into a small heat-proof bowl.

Squeeze the juice of half a lemon over top of the par-cooked broccoli and then drizzle with the chili and garlic infused oil. Toss everything together well so that each piece of broccoli has a thin coating of oil. Using tongs, so that the excess oil drains off, remove the broccoli to a rimmed baking sheet and spread it out in a single layer. Sprinkle with kosher salt and black pepper.

Place broccoli in a preheated 425 degree oven for about 15 minutes. If your oven tends to be hot, check the broccoli earlier. If you like it to be extra tender, leave it in longer. After the broccoli has roasted for 15 minutes, remove and grate some fresh Parmesan cheese over top and place back in the oven for 2-3 more minutes.